Morning After Delight, a.k.a. Hippie Crack!
I've had more friends and family flip-out about how delicious, healthy, and simple this granola recipe is. I must share. I found this years ago on a raw food forum and have been making it ever since.
Here you go:
Ingredients (use raw, local, & organic!)
- 1/2 cup Almonds
- 1/2 cup Walnuts
- 1/2 cup Cashews
- 1/2 cup Wild Peanuts
- 1/2 cup Pumpkin Seeds
- 1/2 cup goji berries
- 1/2 cup Raw Chocolate Nibs
- 2 table spoons Cup Raw Chocolate Powder
- 1 table spoon of Raw LOCAL Honey
- 3-4 table spoons of Raw Agave nectar or coconut sugar
- 2 dashes of Pink Himalayan Sea Salt
- 2 dashes of Cinnamon
Directions
Chop. Mix. Enjoy!
Raspberry & Coconut Quinoa Bircher
I love it with coconut yogurt (non-dairy) and fresh organic seasonal fruit. AUM-az-ing!
Ingredients:
1/2 C quinoa
3/4 C water
2 tbsp shredded coconut
a small handful of raspberries
2 tbsp of coconut non-dairy yogurt
1/2 C quinoa
3/4 C water
2 tbsp shredded coconut
a small handful of raspberries
2 tbsp of coconut non-dairy yogurt
To serve, add:
Almond milk
Half small mango, sliced
Handful of coconut chips, toasted
Handful of flaked almonds, toasted
Preparation:
Rinse the quinoa thoroughly for a minute and add to a medium saucepan. Add the water and bring to the boil, then gently simmer for 10 minutes until just beginning to sprout. Turn off the heat, put a lid on the pot and stand for 5 minutes. Drain and rinse in cold water then fluff up with a fork and set aside in the fridge until ready to use.
Stir the raspberries, yogurt and desiccated coconut into the quinoa, pressing some of the raspberries on the side of the bowl so they start to break down. Add enough almond milk to loosen the mixture and top with the sliced mango, coconut chips and flaked almonds. If you want it a little sweeter then drizzle a little runny (local) honey over the top.
Almond milk
Half small mango, sliced
Handful of coconut chips, toasted
Handful of flaked almonds, toasted
Preparation:
Rinse the quinoa thoroughly for a minute and add to a medium saucepan. Add the water and bring to the boil, then gently simmer for 10 minutes until just beginning to sprout. Turn off the heat, put a lid on the pot and stand for 5 minutes. Drain and rinse in cold water then fluff up with a fork and set aside in the fridge until ready to use.
Stir the raspberries, yogurt and desiccated coconut into the quinoa, pressing some of the raspberries on the side of the bowl so they start to break down. Add enough almond milk to loosen the mixture and top with the sliced mango, coconut chips and flaked almonds. If you want it a little sweeter then drizzle a little runny (local) honey over the top.
Homemade Veggie Burger topped with Guacamole:
- Burger Ingredients:
- 1/2 cup water
- 1/4 cup quinoa, rinsed to remove impurities
- 3 tablespoons extra-virgin olive oil, divided
- 1/2 cup chopped red onion
- 1 clove garlic, minced
- 2 1/2 cups cooked pinto beans, well drained
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground toasted cumin seeds
- 3 tablespoons chopped fresh cilantro
- 3 tablespoons cornmeal, plus 1/3 cup for coating burgers
- 1/2 teaspoon salt
- Freshly ground pepper to taste
- Burger Preparation:
- Bring water to a boil in a small saucepan. Add quinoa and return to a boil. Reduce to a low simmer, cover and cook until the water has been absorbed, about 10 minutes. Uncover and let stand.
- Preheat over to 200°F
- Heat 1 tablespoon oil in a medium skillet over medium heat. Add 1/2 cup onion and garlic and cook, stirring occasionally, until soft and fragrant, about 3 minutes. Add beans, paprika and ground cumin and mash the beans to a smooth paste with a potato masher or fork. Transfer the mixture to a bowl and let cool slightly. Add the quinoa, 3 tablespoons cilantro, 3 tablespoons cornmeal, 1/2 teaspoon salt and pepper; stir to combine.
- Form the bean mash into 6 patties. Coat them evenly with the remaining 1/3 cup cornmeal and transfer to a baking sheet. Refrigerate for 20 minutes.
- Heat 1 tablespoon oil in a large cast-iron (or similar heavy) skillet over medium-high heat. Reduce heat to medium and cook 3 burgers until heated through and brown and crisp on both sides, 2 to 4 minutes per side. Transfer to the oven to keep warm. Cook the remaining 3 burgers with the remaining 1 tablespoon oil, reducing the heat as necessary to prevent over-browning. Serve the burgers on buns with lettuce, tomato, your homemade sprouts, and the guacamole.
- 14 g of protein!
- Spicy Guacamole ingredients:
- 3 avocados- peeled, pitted, and mashed
- 1 lime, juiced
- 1/2 C diced red onion
- 3 T chopped fresh cilantro
- 2 roma tomatoes, diced
- 1 t minced garlic
- 1 pinch ceyenne pepper
- AND optional 1 serrano pepper
- 1/2 jalapeno pepper
- Guacamole Preparation:
- Mix and place on burger. Eat and enjoy! Make it as spicy as you can handle!
How to make Almond Milk:
Baked Rosemary, Almond Flour & Butternut Squash Gnocchi
(gluten/Dairy Free)
perfect for the Autumn season
About 1/2 pound butternut squash roasted 1/2 -3/4 cups cooked squash)
3 cups of finely ground almond flour
3 cups of finely ground almond flour
1 egg yolk (egg adds richness & body bit can be omitted, replace with more squash)
1 tsp salt
1/2 TBLS or more of each: Fresh rosemary and basil chopped real fine
Optional: mashed roasted garlic (I pan roast mine)
Directions:
Work all the all ingredients till they are well mixed then form into a ball. The dough might be slightly sticky but it should hold together well. Add more or less AF as needed. Coat with a bit of olive oil and place in a covered bowl. Chill till firm enough handle and shape. AF amounts may vary depending on the texture and water content of the squash.
Making the Gnocchi:
Preheat oven to 350 degrees (these gnocchi are baked, if you boil them they will disintegrate)
On a lightly oiled surface, take the ball of dough and carefully begin to make a roll out of it (like when you make a snake with play-dough). Work carefully, you want it to be about 1 1/2 inches thick. Oil your hands as needed.
This method below will give you the most consistent size of gnocchi. However sometimes I just grab pieces from the big ball of dough (about the size of a large grape) and start shaping, skipping the whole rolling and measuring out process. Find what works for you:
Mark and cut the dough into equal parts. How many you get will depend on the size of gnocchi you want. I measure mine so that when I cut them they make a ball about the size of a large grape. This gives me about 45 gnocchi per batch.
Instructions on how to shape the gnocchi:
- Place a little olive oil in your hand then take the dough and roll it into a ball.
- Gently press it into your palm, using your thumb make a thumb print.
- Take it out of your palm, keeping it on your thumb mark it with a fork.
- Remove from thumb(if it sticks you need to use more oil on your hand or it got to thin.
- Pull two sides of the circle toward each other(the fork lines should be in the direction shown below(not like the ones in the picture above, but it doesn't really matter)
- Shape the outside edges of the gnocchi if you need to. It looks a bit like a sea shell.
- Place on baking sheet...repeat till the dough is gone.
- Brush the tops with olive oil, sprinkle with coarse salt/pepper
- Bake at 350 for 8-10 min. Don't over do it or they will dry out.
- Eat plain or arrange on a plate and drizzle with pesto, curry, brown butter, etc...
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